Chocolate Bundt Cake
Serving Size : 16
Ingredients for prepare Chocolate Bundt Cake
:
| Amount | Measure | Ingredient - Preparation Method |
CAKE
chocolate bundt cake |
| 2 | large | eggs |
| 2 | large | egg whites |
| 2 | cups | all-purpose flour |
| 1 | cup | unsweetened cocoa powder |
preferably dutch-process
chocolate bundt cake |
| 2 | teaspoons | baking powder |
| 1 | teaspoon | baking soda |
| 1 | teaspoon | salt |
| 1 | cup | buttermilk |
| 1 | cup | fruit puree fat replacement |
homemade or store-bought
chocolate bundt cake |
| 1/3 | cup | canola oil |
| 2 | tablespoons | instant coffee granules |
| 2 | teaspoons | pure vanilla extract |
| 2 3/4 | cups | granulated sugar |
CHOCOLATE GLAZE
chocolate bundt cake |
| 2 | tablespoons | chopped hazelnuts |
or almonds
chocolate bundt cake |
| 3 | ounces | bittersweet chocolate - coarsely chopped |
not unsweetened
or semisweet chocolate
chocolate bundt cake |
| 3 | tablespoons | 1% milk |
recipe Chocolate Bundt Cake
TO MAKE CAKE: 1. Preheat oven to 325°F.
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Lightly oil a 12-cup Bundt pan or coat it with nonstick spray. 2.
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Place eggs and egg whites in a large mixing bowl and set
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bowl in a pan of hot water; stir occasionally to warm eggs. 3.
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Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Set
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aside. 4. In another medium bowl, whisk buttermilk, fruit puree, oil, coffee granules and vanilla. Set aside. 5. Remove bowl
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of eggs from water. Beat with an electric mixer on low speed. Gradually add sugar.
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Increase mixer speed to high and continue beating until mixture is thick
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and pale, about 5 minutes. 6. With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg
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mixture, making 3 additions of dry ingredients and 2 additions of buttermilk mixture. 7. Scrape
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batter into prepared pan. Bake for 50 to 60 minutes, or until top springs
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back when touched lightly and cake shrinks away slightly from sides of pan. Place on a wire
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rack to cool for 10 minutes. Loosen edges and invert cake onto
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rack. Cool completely. TO MAKE GLAZE & FINISH CAKE: 1. Spread hazelnuts (or
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almonds) in a shallow pan and bake in a 325°F oven for 5 to 7 minutes,
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or until fragrant. Let cool. 2. In a small heavy saucepan, combine chocolate
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and milk; heat over low heat, stirring, until glaze is smooth. 3. Place cake on a serving plate. Carefully pour
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warm glaze over cake, letting it drip down the sides. Sprinkle with nuts. MAKES 1 CAKE.
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FOR 16 SERVINGS. 290 calories per serving; 4 grams protein; 8 grams fat (0.7 gram saturated fat);
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52 grams carbohydrate; 260 mg sodium: 27 mg cholesterol; 1 gram fiber.
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